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Italian Wedding Soup

Based on a recipe from Giada DeLaurentiis.

Ingredients:

• 1 pkg. frozen vegetarian meatballs (if you like lots of meatballs, you can use 2 packages)
• 12 cups vegetable broth
• 1 bunch escarole or endive
• 2 large eggs
• 2 tablespoons grated parmesan, plus extra for garnish
• Salt and freshly ground black pepper

Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

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